I loved these ever since I was a kid. Well, me and my dad loved all roasted lentils – moong dal, green peas, chickpeas – we love them all. They are additive, and you just can’t stop munching on them. And if the lentils mix came with roasted nuts, then he’d pick them all out first sneakily, hoping none of us would notice. Not a day that goes by that I don’t miss him.
I spotted this recipe on My food story and I just had to make them. In fact I made them twice in one week. Still as addictive as ever. Well, at least I’m not hogging cake. This is much healthier than the things I usually munch on.
The best part about this recipe is that it is flexible to flavour adaptation. If you’re not in the mood for something savoury, toss them with a little honey and cinnamon instead at the end, and you had a sweet, crunchy snack. Healthy, and tasty. Now that’s a combination that rides down the food pipe easy.
First, start off by drying the cooked chickpeas.
Then Drizzle half the oil. Sprinkle salt and stir well to combine.
Bake then season with flavours of your choosing.
Oven roasted Chickpeas
- Prep Time:10m
- Cook Time:1h 14m
- Total Time:1h 24m
- Serves: 2
- Yield: 2 cups
Ingredients
- 4 c cooked chickpeas
- 2 tbsp. olive oil
- Salt to taste
- 1 heaped teaspoon red chilli powder / paprika
- 1/2 tsp. garlic powder
- 1 tsp. cumin powder
- 1/2 tsp. garam masala (substitute with 5 spice powder)
Instructions
- Drain all water from the chickpeas by rolling them around a kitchen towel or paper napkins.
- Drizzle half the oil. Sprinkle salt and stir well to combine.
- Bake at 200°C/400°F for 30 minutes, stirring every 20 minutes.
- Reduce heat to 175°C/350°F.
- Continue baking for 40 minutes.
- Remove and stir in the remaining oil, red chilli powder and garlic powder.
- Bake at 175°C/350°F for another 4 minutes.
- Turn off the oven, and stir in the cumin powder and garam masala.
- Let the pan cool in the oven with the door slightly ajar. (If closed, the chickpeas will sweat and get a little chewy, not crunchy).
- Store in an airtight container for upto 2 weeks.
cakespy says
What a great idea!! Saw this from the “you may also enjoy” links at the bottom of another post!
Tina Dawson says
Yaay! I hope you try it! Besides being an excellent snack, it’s also a DELICIOUS topping on soups and salads.
Ritu says
Hi Tina,
All your roasted lentils looks extremely scrumptious and want to try each.
Have a question- do I need to boil chana daal and chickpeas but not the moong daal?
Ritu
Tina Dawson says
Yes Ritu, the moong dal cooks faster than the chana and chickpeas. So no cooking needed. But I have noticed that cooking them results in a softer-crunchy end result, easy on the teeth. So why don’t you try both and see what you like better? But remember, if cooking the lentils beforehand, just increase baking time to dry out the lentils better.